Dinner got easier with this tangy and mildly sweet chicken thighs. Serve with rice, pasta or noodles. In less than 45 minutes, you’ll have a delicious homemade dinner that everyone will rave about.
This is a very easy chicken thighs recipe which is also very quick and tasty. tamarind leaves the chicken tangy and delicious while sugar and vinegar helps tenderize the thighs – as if they are not tender already. I like using thighs in this recipe instead of breast as it is more flavorful and kid friendly.
I love tamarind drink, it is sweet, tangy and so delicious and it reminds me so much of the holy month of Ramadan. This drink is also very common in Egypt during the summer days, when it is super hot and humid, this drink comes to cool you down and hydrate your poor summer body.
This was my only experience with tamarind, until one day, one of my friends here made grape leaves mahshi and she used a clever trick of drizzling it with tamarind while cooking instead of lime juice and it tasted so so good, it was little darker than the usual one made with juist lime juice but it was much tastier.
Since then, I have been thinking of using tamarind in marinating chicken and beef but did not quite go for it. Until I just managed to figure out a nice combination of ingredients that really worked very well with chicken thighs. Feel free to use chicken breast instead but really, I believe chicken thighs are much better in this recipe.
We loved this dish and I am going to make it over and over again, not just because me and the hubby licked almost every drop of sauce but also because my youngest – who barely eats chicken- got crazy about this recipe and kept asking for more!!
Here is a video showing you how to prepare this simple tamarind chicken dish. I hope you’ll like it… Enjoy!!
- 2 lbs boneless skinless chicken thighs- cut into 1-2 inch pieces
- 3 tablespoon olive oil
- 2 teaspoon minced garlic
- 1/3 cup tamarind juice 2 teaspoon tamarind paste + water
- 2 tablespoon brown sugar
- 1 tablespoon ketchup
- 1 tablespoon white vinegar
- 1/3 cup soy sauce
- 1 tablespoon cornstarch dissolved in 1/4 cup of water
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Heat up a large skillet over medium high heat. then pour in the olive oil.
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Add the chicken pieces and cook for about 10- 15 minutes, stirring occasionally.
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In a bowl combine garlic, soy sauce, brown sugar, tamarind, vinegar and ketchup , mix everything well together.
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When all the water has evaporated from the chicken and it is nice and a little brown , pour the sauce into the pan. Stir it around to cover all the chicken pieces.
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When it boils, reduce the heat, and add the cornstarch dissolved in water, cover and let it cook for almost 20 minutes until done.
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Garnish with some sesame seeds and serve hot with rice/pasta or noodles
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Enjoy.
looks delicious yummy! can you please list more recipes that uses tamarind
I will do my best in the near future to include it in my recipes as I have discovered amazing health benefits for tamarind too!!. Thanks for the comment.
It’s a must try recipe for me, especially after your little ones approval! It’s so difficult for us mums trying to cook 1 meal to please all / the majority. Usually I end up cooking 2 different meals twice a day, that’s not including breakfast when everyone wants to eat different things lol, but alhamdulillah for everything. Sweet and sour things I realy enjoy, think it comes from my love of sour sweets as a kid, then again maybe not
I was so amazed that he liked it, usually my kids do not like saucy chicken, and it is really hard to convince them to eat it!!! and when they do, they say it is delicious.. strange kids!!! 🙂
Just reading the word ‘tamarind’ makes my mouth water. Looks incredible 🙂
Woow, seems that I’ve got someone to share my tamarind love with :). Thanks Ahu.
This looks delicious Amira! I’ve never cooked with tamarind, but it looks like this recipe could change that 😉 Pinned it x
Make this Indian-inspired chicken dish on the grill–or in the oven–for a flavorful dinner with minimal cleanup.
This is so interesting Amira! The only time I’ve used tamarind is in a traditional Pakistani chutney.
I can only imagine the awesome tango of flavors going on here!
It is super nice ,, flavors go so well together. Thanks Henna.
What an awesome dish, Amira! I stumbled upon your blog only today and I really love everything you do. Good luck in the future!
Thanks Igor, I appreciate it. I love your blog too.
Hi Amira, I made the Tamarind Chicken last night and it was delicious. Thanks for the recipe
Katie, thank you so much for trying this recipe and for leaving a feedback. I am so happy that you’ve liked it.
Can you explain the amount of tamarind? Do you mean put the pulp in water or do I need actually juice? Thanks!
Alix, actually neither! there is something called tamarind paste, that is like a concentrate. Here is a link on amazon (affiliate).
Can you clarify how much tamarind if you are using wet (pulp) and don’t have juice? Thanks.